Food & Nutrition

Arab Journal of Food & Nutrition
56. Studying the Replacement of Meat Fat with Olive Oil and Its Effect on
Mortadella Properties (2002)
Ilham Hasan Al-Haj Hussein\ University of Jordan
Supervisor: Dr.Basem Abdullah
Five mortadella treatments were formulated to study the replacement of meat fat
with olive oil. One treatment was produced by the addition of normal meat fat level
and used as control treatment; other treatments had low levels of meat fat with or
without the addition of fat replacer (olive oil). Replacement levels were 3%, 5%, and
8%. Two experiments were done to study the effects of treatments.
Chemical analysis including, proximate analysis (moisture, ash, protein, and fat
percentages), cholesterol content, fatty acid profile, rancidity and pH values were
carried out. Sensory evaluation of the samples and determination of the aerobic plate
count were determined.
Results showed that mortadella with low olive oil levels (3% and 5%) were
accepted by the panelists while that contained 8% olive oil was not accepted.
Thiobarbituric acid values (TBA) for the treatments that contained olive oil were
higher when compared with the other treatments. However, the differences were not
significant when compared with the control treatment. Lean meat treatment had a
significant lower value when compared with the other treatments.
Cholesterol content of the control treatment (normal meat fat level) was
significantly higher when compared with the other treatments.
All the treatments did not differ in color. Lean meat treatment and 8% olive oil
treatment had significant lower flavor values when compared with other treatments,
while lean meat samples and 3% olive oil samples had a lower texture and juiciness
values when compared with other treatments.
Aerobic plate counts were less than 10 CFU/g for all mortadella treatments, and
without significant differences among the treatments.
The results of the fatty acid profile showed that treatments free of olive oil had
the highest saturated to unsaturated fatty acid ratio (1.1 and 1) while treatments
contained olive oil had the lowest values (0.41, 0.664, and 0.72).
From the results of this study it was concluded that replacement of meat fat with
low levels of olive oil (3% and 5%) could be used in mortadella production.
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